Mousse De Turbot from the Plaza Hotel |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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from New York's premier hotel, a classic sole mousse - Ingredients:
1 1/2 lbs fillets of sole or 1 1/2 lbs filet turbot |
3 egg whites |
1/4 cup cognac |
1 teaspoon salt |
1 dash cayenne |
1 1/2 cups heavy cream |
3 tablespoons chopped truffles |
2 tablespoons kerry irish gold sweet butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/3 teaspoon curry powder |
2 cups light cream |
2 egg yolks |
2 tablespoons madeira wine |
1 tablespoon chopped truffle |
1 tablespoon chopped parsley |
Directions:
1. Put fillets through the finest blade of a food chopper or food processor.
2. Then rub through a fine sieve into a mixing bowl.
3. Gradually blend in egg whites, cognac, salt and cayenne.
4. Place bowl over cracked ice and begin to chill mixture.
5. Gradually blend in heavy cream with a wooden spoon until the mixture is smooth and creamy.
6. Stir in truffles.
7. Butter a 5-cup ring mold and spoon in fish mixture. Place mold into a pan filled with hot water to a depth of 2 inches.
8. Bake at 350 for 30 minutes or until the mold is set.
9. Meanwhile, make Sauce Madeira by melting butter in a heavy saucepan over medium heat. Stir in flour, salt and curry powder. Cook, stirring constantly for 2 minutes.
10. Blend in cream and cook, stirring constantly, until mixture boils. Beat egg yolks and VERY GRADUALLY stir in 1 cup of hot mixture so as not to cook the yolks. Return to saucepan and cook over low heat for 2 minutes. Stir in Madeira, truffles and parsley. This makes 2 cups sauce.
11. Unmold onto a heated platter and fill center with Sauce Madeira.
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